Format:
1 Online-Ressource (568 pages)
ISBN:
9789086865819
Content:
In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer's demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer's knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included. Attention is paid to the development of the Quality Index Method for the evaluation of the quality of fresh fish and products. The characterisation and the quality of processed by-products are also presented. The presence of trace elements and organic contaminants in variety of seafood products is highlighted. Finally, several contributions regarding advanced methodologies to determine the quality of seafood are presented. This book will be of interest to anybody concerned with quality and safety of fish throughout the entire chain from catch to consumer
Content:
Intro -- Foreword -- Table of contents -- Marine phospholipids (MPL): Resources, applications and markets -- Effects of dietary triacylglycerol structure on plasma and liver lipid levels in rats fed low-fat diets containing n-3 polyunsaturated fatty acids of marine origin -- Cholesterol content in seafood, data from the last decade: A review -- Capelin oil for human consumption -- Oxidative stability of fish oil enriched yoghurts -- Antioxidant synergy effect between α-tocopherol and ascorbate on the autoxidation of liposomes -- Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies -- Effects of antioxidants on copper induced lipid oxidation during salting of cod (Gadus morhua L.) -- Rapid assessment of storage quality of cliff-fish from saithe by fluorescence spectroscopy -- Natural antioxidants in cod liver oil: Pitfalls during oxidative stability assessment -- Pre-slaughter starvation of farmed Atlantic cod fed vegetable proteins: Effects on quality parameters -- The effect of pre rigor processing of cod (Gadus morhua L.) on quality and shelf life -- Gelatinolytic activity in muscle of farmed and wild Atlantic cod (Gadus morhua) related to muscle softening -- Relevance of storage temperature for contraction and gaping of pre rigor filleted farmed cod (Gadus morhua L.) -- Brining of farmed cod fillets: Effects on quality aspects -- Enrichment of functional selenium in farmed African catfish (Clarias goriepinus) by dietary modulation -- Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpio) with respect to development of rigor mortis and flesh quality -- Too much or too little information? The importance of origin and traceability for consumer trust in seafood in Norway and Germany
Content:
Consumer knowledge and interest in information about fish -- The importance of bacalhau consumption in Portugal and a preliminary product consumer test in Lisboa -- Traceability: Simulated recall of fish products -- Effect of catch location, season and quality defects on value of Icelandic cod (Gadus morhua) products -- Protein degrading enzymes in herring (Clupea harengus) muscle and stomach -- Characterization of the quality of frozen sea products commercialized in Portugal -- Development of a Quality Index Method scheme to evaluate freshness of tub gurnard (Chelidonichthys lucernus) -- Spoilage of herring (Clupea harengus) under chilled conditions and offal under ambient and chilled conditions when treated with commercial preservative or additive products -- Effect of freezing and different heat treatments on Anisakis larvae: Preliminary study -- Use of "filtered smoke" and carbon monoxide with fish: A review -- Assessing the time-temperature history of aseptically filleted cod from predicted and measured contents of sulphide producing bacteria -- Growth kinetic of Staphylococcus aureus during cod (Gadus morhua) rehydration -- Aeromonas spp. and potential indicators in mussels in Northern Greece -- Characterisation of Vibrio parahaemolyticus isolated from seafood products -- Inactivation of Listeria innocua isolated from fish products by pulsed light -- Antimicrobial effect of chitosan on micro-organisms isolated from fishery products -- Selection of psychotrophic bacteria active against spoilage and pathogenic micro-organisms relevant for seafood products -- Selection of non-tyramine producing Carnobacterium strains for the biopreservation of cold-smoked salmon -- Production and characterization of a sockeye salmon (Oncorhynchus nerka) liver meal and dried powders from stickwaters
Content:
Evaluation of antioxidant activities in by-product hydrolysates, fractionation and concentration of active molecules using separation technologies (ultra- and nanofiltration technologies) -- Acid and alkaline-aided protein recovery from Cape hake by-products -- Quality evaluation of silver smelt (Argentina silus) and its suitability for seafood products: Compilation of results from three European research centres -- Effect of sample preparation with or without shell liquor on contents and retentions of macro and micro elements in three species of bivalve molluscs -- Seasonal variation of proximate and fatty acid class composition of wild and cultured Brown Meagre (Sciena umbra), a new species for aquaculture -- Composition and nutritional value of fishery products consumed in Portugal -- Polychlorinated biphenyls and organochlor pesticides in brown shrimp (Crangon crangon) of the Belgian continental shelf -- Concentrations of mercury, lead and cadmium in bivalves from the Portuguese coast -- Contaminant metals in cod products -- Instrumental quality control of stockfish -- Time temperature indicators as quality and shelf life indicators for fresh turbot (psetta maxima) -- Instrumental colour analysis of Atlantic salmon (Salmo salar L.) muscle -- Revision of analytical methodologies to verify the production method of fish -- Detection of noroviruses: Comparison of viral extraction methods in bivalve molluscs
Additional Edition:
ISBN 9789086860050
Additional Edition:
Erscheint auch als Druck-Ausgabe Luten, J.B Seafood research from fish to dish : Quality, safety and processing of wild and farmed seafood Wageningen : Wageningen Academic Publishers,c2006 ISBN 9789086860050
Language:
English
URL:
Volltext
(lizenzpflichtig)
Bookmarklink
